ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: lasagne help needed!

Misc.

For my Food Technology GCSE coursework, my aim is to develop a vegetarian
lasagne, using a new source of protein, it needs to be well flavoured, has
anyone got any ideas that would help to give it a really good flavour?
Can anyone think of any different, interesting toppings for my lasagne?




MsgID: 06483
Shared by: Charlotte
Board: Vegetarian Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chin chin Main Mein Maria's Version (repost)
  • Please look on this site under Main Mein Maria's recipe (click here) , I think I have come verrry close to Chin chin's Main Mein. I really loved it. I ate it every week when I worked in marina del rey...
  • Chocolate Chai Snickerdoodles
  • CHOCOLATE CHAI SNICKERDOODLES "The classic cinnamon-sugar cookie goes global with the addition of cocoa and flavors from India's famous spiced tea. Our test panel couldn't stop eating them!" 2 1/4 cups sugar 1 teaspo...
  • Swedish Limpa Bread (bread machine)
  • SWEDISH LIMPA BREAD 2 1/4 cups bread flour 1/4 cup rye flour (1 oz.) 2 tbsp brown sugar 1 tbsp dry milk powder 1 tsp salt 1 tbsp butter 1 tbsp orange peel; chopped 1 1/2 tsp caraway seeds 1/2 tsp fennel seed 15/16 cup...
  • Butternut Squash and Tomato Gratin
  • BUTTERNUT SQUASH AND TOMATO GRATIN "My mother used to make this easy gratin, but not as often as I wanted her to because the butternut squash too so long to boil and then it had to cool down before she could continue ...
  • Prego Miracle Lasagna (using uncooked lasagna noodles)
  • PREGO MIRACLE LASAGNA "The 'miracle' is lasagna easy enough for everyday, thanks to Prego Pasta Sauce!" 1 (28 oz) jar Prego Traditional Pasta Sauce 6 uncooked lasagna noodles 1 (15 oz) container ricotta cheese 2 cups...
  • Double Chocolate Pecan Cookies (Eagle Brand recipe)
  • DOUBLE CHOCOLATE PECAN COOKIES 1 1/4 cups butter or margarine, softened 1 3/4 cups sugar 2 eggs 1 tablespoon vanilla extract 3 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2...
  • White Seafood Risotto
  • WHITE SEAFOOD RISOTTO 1 1/2 cups extra-dry vermouth or white wine 2 large bay leaves 1/2 pound shrimp, shelled and deveined 1/2 pound bay or sea scallops, halved 1/2 pound fillet of sea bass 3 to 4 cups chicken broth ...
ADVERTISEMENT
  • Amounts for bbq pork, potatoes, beans for 350
  • Since I am a caterer, one of the important aspects is to remember that meat shrinks by perhaps 30 percent. The proper amount for a sandwich is 5 oz. raw per person. Potatoes approx 5 oz. raw unpeeled. Beans approx. 1/...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: lasagne help needed!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!